bouken
It's my first time to drink Furozumi at home. But I've had Oku-Biwako for local people.
It's a rare type of Furozumi that uses Yamahai & Kurashiki yeast and matures in a relatively short period of time after pressing, and uses No.10 yeast.
There are only a few breweries in Japan that use Tenbin Shibori. There are only a few breweries in Japan that use Tenbin Shibori.
The rice is Yamada Nishiki. The taste is fresh and juicy. It also has a creamy taste. It seems to change with time, so I want to drink it slowly and enjoy it.
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bouken
I think it's sweeter and juicier than when I first opened it.
Japanese>English